1 tsp prepared mustard (grainier and nuttier mustards are better; if using the bright yellow mustard, reduce to 1/2 tsp)

1 tsp cornstarch

1/8 tsp pepper

Stir-fry

1 tbsp oil (I used canola oil)

1 onion, thinly sliced

1 broccoli, cut into florets

1 red bell pepper, cut into thin strips

1 tsp minced ginger

2 cloves garlic minced

3 shallots

Optional: sesame seeds and red onion, for serving

Preparation

For marinating the chickpeas: Combine the ingredients for the marinade, then add the chickpeas. Let sit for 10 minutes (while you prepare the sauce and veggies).

For the sauce: Whisk together all of the sauce ingredients and set aside.

For the stir-fry: Heat oil in a large skillet over high heat. When the oil is hot, add the onion, stirring continuously and cook for 2 minutes. Continuing to stir, add the broccoli (I cooked them a bit first in the microwave), bell pepper strips, ginger, and garlic until desired tenderness. Stir in the General Tao's sauce, the shallots and the drained chickpeas. Cook for 1-2 more minutes, continuing to stir frequently, until the mixture is hot. Add more soy sauce or chili sauce to taste.

Serve over rice if desired; garnish as desired with sesame seeds and red onion.